Prep 20 mins
Cook 0 mins
Whenever I bring this recipe to a get together, a crowd quickly gathers around the platter and the salsa disappears just as fast. A friend of mine gave me this recipe, which she got from a friend of hers and was told that it was the recipe for the Lone Star Salsa(Tex Mex restuarnt).
- 4 fresh tomatoes (peeled and diced)
- 793.78 g can diced tomatoes
- 155.92 g can tomato paste
- 2 small jalapeno peppers (seeded and chopped)
- 2 minced fresh garlic cloves
- 29.58 ml fresh cilantro (chopped)
- 9.85 ml salt
- 4.92 ml garlic powder (optional)
- 44.37 ml olive oil
- 1-1 red onion, chopped (the amount you use is up to you)
- To easily peel tomatoes, cut an X into the top or bottom of the tomato and place in boiling water for a few minutes remove, let cool slightly and remove skin.
- Dice tomatoes, place in food processor add tomato paste, chopped peppers, minced garlic, cilantro, salt, onions, garlic powder and oil. Process until mixed.
- This mixture usually fills my food processor, so I empty this into a bowl; add the can of diced tomatoes and process to chop the tomatoes a little finer. I then put this into first mixture and mix.
- At this point the salsa is ready to serve, but if left to sit in refrigerator for a few hours the salsa will thicken and the flavours will intensify.
- This method produces a fine textured salsa. I you like a chunkier salsa, I sometimes place onions, seeded peppers, cilantro, garlic in the processor whole and process until chopped. I then take the tomatoes and pulse them until I have the texture I like.
This recipe tasted just like LONESTAR! Awesome!!! Just what I've been looking for. This will be my top recipe from now on. Thanks!!!